Spicy Beans with Creamy Cashew Cheese Sauce and Crispy Potato wedges

Cheesy cashew sauce and super crispy potatoes elevate this spicy bean recipe. The spicy beans are super easy to make and definitely a crowd pleaser.

Spicy beans with creamy cashew cheese sauce and crispy potato wedges

Could anything be more comforting than beans?

For me, pure comfort is beans on toast. When I return home from traveling, it’s usually the first thing I want to eat. I literally get off the plane and buy fresh sourdough and beans–it always hits the spot.

Spicy beans, or bean chilli, is one of the first veggie meals I cooked as a teenager and I’ve continued ever since. Of course, I now add a few more spices, but essentially it’s the same dish. Super tasty, easy to make, and very cost effective.

The addition of a cheesy cashew sauce and super crispy potatoes elevates my spicy bean recipe. Because beans, cheese and potatoes are a match made in heaven, right?

Like all my recipes, my spicy beans are super easy to make and definitely a crowd pleaser. Great for a quick evening meal for your family or with extra dishes when you have friends over.

Enjoy x

Spicy beans with creamy cashew cheese sauce and crispy potato wedges

Spicy Beans with Creamy Cashew Cheese Sauce and Crispy Potato wedges

Cheesy cashew sauce and super crispy potatoes elevate this spicy bean recipe. The spicy beans are super easy to make and definitely a crowd pleaser.
Prep time: 20 minutes
Cook time: 40 minutes
4 servings
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Ingredients

For the spicy beans

  • 4 red peppers roasted
  • 1 onion chopped roughly
  • 3 cloves garlic–sliced
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp chipotle chilli powder
  • 1 tsp smoked paprika
  • 6 organic tomatoes chopped
  • 3 tbsp tomato purée
  • 2 cups water
  • 1 tin organic chickpeas drained
  • 1 tin organic butter beans drained
  • 1 tin organic kidney beans drained
  • 1 tsp sea salt
  • Twist black pepper
  • Optional–1 tsp maple syrup

For the cashew sauce

  • 1 cup soaked cashews at least 4 hrs
  • 2-3 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1 tsp sea salt
  • 1/2 cup water

For the roast potatoes

  • 400 g organic potatoes–washed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt

Instructions

To make the spicy beans

  • First, roast the peppers by chopping them into quarters, then charring them on a griddle pan or large frying pan. Add a little oil then cook on a medium heat, turning every few minutes until all sides are soft and charred. Set aside when done.
  • Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  • Add the tomatoes, peppers, water, tomato purée to the pan and cook on a low heat for 25 minutes.
  • Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

To make the cashew cheese

  • Blend all the ingredients until smooth.

To roast the potatoes

  • Preheat the oven to 350 degrees/gas Mark 4.
  • Cut the potatoes into irregular wedges.
  • Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder, paprika & salt.
  • Roast for approx 40 minutes until crispy on the outside.

To serve

  • Top the spicy beans with the potato wedges and drizzle with cashew cheese sauce.

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